Kabeir, B.M. and Ibraheem, S.E. and Mohammed, L.H. and Bhagiel, B.T. (2015) Roasted peanut milk partially substituted with millet thin porridge as a carrier for Bifidobacterium longum BB536. International Journal of Current Microbiology and Applied Sciences, 4 (8). pp. 299-308.
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Abstract
This study was carried out to develop probiotic fermented beverage based on roasted peanut milk. Peanut was roasted (100 °C for 20 min) to improve nutrient component, facilitate the removal of the crust and decrease the peany flavor of peanut. Roasted peanut and yellow millet were soaked in water (12 h), blended (5 min) and filtered using a double layered cheese cloth to prepare the roasted peanut milk and millet beverage. Yellow millet beverage was boiled (70°C for 3 min), malted millet flour (1:5 (w/w) was added, cooled (37°C), maintain 14 min to prepared millet thin porridge. Different formulation based on roasted peanut milk partially substituted with 15% (A), 30% (B), and 45% (C) with millet thin porridge was prepared. Formulations were sterilized (121°C for 15 min), inoculated (3% active culture of B. longum BB536), and incubated (37°C) for 24 h. B. longum BB536 viable count significantly (P < 0.05) increased by extended fermentation period. At maximum growth (18 h), there was 3.15, 2.9, 2.89, 2.76, 2.43, and 2.1 log CFU/ml increase in fermented peanut milk, millet thin porridge, cow milk, blend (B), blend (A) and blend (C), respectively. At 24 h fermentation, the number of the strain in all fermented beverages still above the number required to presence in probiotic food which is at least 6 log CFU/ml fermented products; except blend C (5.77 CFU/ml) didn't fulfill probiotic requirements in food. The pH significantly (P<0.05) decreased due to increase acids production from fermentation of sugar. Thus both sugars and total soluble solids (TSS) decreased by fermentation. Therefore, peanut milk and millet thin porridge and their blends could be suitable carriers to strain BB536 for probiotic requirements.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Peanut, Millet, Bifidobacterium, Growth, pH, TSS, Sugars, Porridge |
| Author Affiliation: | Department of Food Science and Technology, College of Agricultural Studies Sudan University of Science and Technology, Khartoum, Sudan |
| Subjects: | Crop Improvement |
| Divisions: | Groundnut |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 27 Nov 2015 10:19 |
| Last Modified: | 27 Nov 2015 10:19 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/14042 |
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